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Citrus Grillers

Prep Time:

10 min

Total Time:

43 min

Makes:

4 servings

What You Need

Mix & match your recipe from these options...

meat/fish options	citrus fruit choices	sauce possibilities
4 small boneless skinless chicken breast halves (1 lb.)	5 medium oranges	1/2 cup Bull's-Eye Original Barbecue Sauce
4 boneless pork chops (1 lb.)	5 large limes	1/2 cup Bull's-Eye Original Barbecue Sauce
4 fish fillets (1 lb.), such as cod, tilapia or salmon	5 medium lemons	1/2 cup Kraft Sun-Dried Tomato Dressing
12 large raw shrimp, arranged evenly on 4 skewers	5 small pink grapefruit	1/2 cup Kraft Creamy Poppyseed Dressing

Then follow our 3 simple steps:

SQUEEZE juice from 1 citrus fruit; mix with sauce. Pour half of the sauce mixture into large resealable plastic bag. Add meat/fish; seal bag. Marinate in refrigerator at least 15 min. Refrigerate reserved sauce mixture.

MEANWHILE, preheat grill to medium heat. Cut each of the 4 remaining unpeeled fruit into 4 slices each. Remove meat/fish from marinade; discard marinade. Place 8 of the fruit slices on grill; top with meat/fish. Brush with reserved sauce mixture.

GRILL meat/fish in covered grill 5 min.; turn meat/fish over on top of fruit. Add remaining 8 fruit slices to grill. Continue cooking until meat/fish is cooked through, turning occasionally and brushing with the reserved sauce mixture. (See Grilling Times below.) Remove meat/fish and fruit from grill. Discard fruit sllices under the meat/fish. Serve remaining fruit slices with meat/fish.

Kraft Kitchens Tips

Grilling Times

CHICKEN: 15 to 20 min. or until chicken is cooked through (165°F); PORK: 8 to 12 min. or until pork is cooked through (160°F); FISH: 4 to 6 min. for each 1/2-inch thickness or until fish flakes easily with fork: SHRIMP: 8 to 10 min. or until shrimp turn pink. FRUIT: 3 to 6 minutes.

How to Grill Vegetables

Serve with grilled fresh vegetables. Just toss your favorite vegetables, such as quartered red and green peppers, or asparagus spears or zucchini, cut lengthwise in half, with your favorite Kraft Dressing, using about 2 Tbsp. dressing for each cup of vegetables. Drain the vegetables then add to the grill for the last 5 to 7 min. of the meat/fish grilling time. Grill until tender, turning occasionally.

Nutrition Information

Nutrition Information Per Serving

Serving Size

Calories

Total fat

Saturated fat

Cholesterol

Sodium

Carbohydrate

Dietary fiber

Protein

Vitamin A

Vitamin C

Calcium

Iron

Exchange

4 small boneless skinless chickenbreast halves (1 lb.)

Makes 4 servings.

210

3 g

1 g

65 mg

310 mg

19 g

2 g

25 g

4 %DV

35 %DV

6 %DV

8 %DV

1 Starch, 1/2 Fruit, 3 Meat (VL)

4 bonelesspork chops (1 lb.)

Makes 4 servings.

220

7 g

2.5 g

55 mg

360 mg

17 g

1 g

22 g

0 %DV

10 %DV

6 %DV

10 %DV

1 Carbohydrate, 3 Meat (VL), 1 Fat

4 fish fillets (1 lb.), such as cod, tilapia or salmon

Makes 4 servings.

150

4.5 g

0.5 g

50 mg

330 mg

9 g

3 g

21 g

2 %DV

40 %DV

6 %DV

1/2 Fruit, 3 Meat (VL), 1/2 Fat

12 large raw shrimp, arranged evenly on 4 skewers

Makes 4 servings.

260

9 g

1.5 g

225 mg

440 mg

19 g

2 g

25 g

15 %DV

50 %DV

8 %DV

20 %DV

1/2 Starch, 1 Fruit, 3 Meat (VL), 1-1/2 Fat

K:21049v10 :64871

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(96)

Rated

by apes_h99 on 7/26/2009
" I tried the Orange Chicken recipe. It was so easy and tasty! Mine actually ended up marinating for about 8 hours, so it probably enhanced the taste that much more. I love that you grill these on the fruit so that the meat and sauce don't end up sticking to the grill. The end result is a beautiful, juicy piece of meat!"

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